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Zucchini Lasagna
Zucchini Lasagna
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Author: Chelsea @ Gal on a Mission
  • 3 medium zucchinies sliced length-wise
  • 1 tablespoon olive oil or coconut oil
  • 28 oz can of crushed tomatoes
  • 4 garlic cloves minced
  • 1 small onion chopped
  • 3 tablespoons fresh basil chopped
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 15 oz container of ricotta cheese
  • ½ cup parmesan cheese
  • 1 large egg
  • 16 oz shredded mozzarella cheese
  1. Thinly slice the zucchini length-wise and place a little bit of salt on each and lay on top of paper towels, continue doing above with zucchini slices then another layer of paper towels. Allow the zucchini slices to set for 10 minutes.
  2. Add olive oil or coconut oil to a grill pan and grill the zucchini slices for about 1 minute on each side. This allows extra water to be removed.
  3. Preheat oven to 375 degrees.
  4. In a medium sauce pan, combine the crushed tomatoes, garlic cloves, onion, basil, and oregano. Bring the sauce to a simmer and add salt and pepper to salt.
  5. In a large bowl, combine the ricotta cheese, egg, and parmesan cheese. Mix together. Set aside.
  6. Using a 9x13 casserole dish or two 8x8 baking dishes, spread some of the sauce on the bottom of the dish.
  7. Place a layer of zucchini slices, then a layer of cheese, ricotta, zucchini slices, then sauce. Repeat until all of the ingredients have been used.
  8. Bake covered for 45 minutes. Remove the foil and bake for another 10 minutes.
Recipe Notes

You can use one large 9x13 dish or use two 8x8 baking dishes.